No Bake Strawberry Cheesecake

 

1 3/4 cups (150g) graham cracker crumbs

1 tablespoon (12g) sugar

8 tablespoons (112g) butter, melted

1 pound (454g) strawberries

8 ounces (227g) cream cheese

2/3 cup (132g) sugar

1 cup (236ml) whipping cream

12 ounces (340g) mascarpone 

2 tablespoons (30ml) lemon juice

5 teaspoons (14g) gelatin powder

1/2 cup (118ml) cold water

1. butter and then line the bottom and sides of a 9" (22cm) springform with parchment paper

2. mix graham cracker crumbs with melted butter and sugar. Pour onto springform and press firmly into the bottom and 1/2" (1,27cm) up the sides. Refrigerate for at least 30 minutes 

3. puree strawberries in a blender until smooth, then strain through a sieve. There should be about 1 1/2 cups (354ml) of puree

4. combine cream cheese and sugar and beat until smooth and fluffy. Add cream and beat for 4-5 minutes on high speed. Reduce speed to medium and beat in the mascarpone 

5. add strawberry puree and lemon juice and mix until well combined

6. sprinkle gelatin powder over cold water and set aside for 5 minutes. Heat bloomed gelatin in a microwave until dissolved (30-35 seconds), stirring every 10 seconds

7. gradually beat in the gelatin and mix until well incorporated

8. pour cheesecake filling into prepared pan with crust. Cover with plastic wrap and refrigerate at least 5 hours or overnight